Strain and pour over glass filled with cocktail ice. Garnish with a mint leaf and fresh berry. For the Triple Syrup, bring a combination of natural sugar, light agave, and honey (1 part) to water (1 part) to a boil. Refrigerate. Keeps in fridge up to 30 days.

Add cocktail ice. Stir with a bar spoon. Top with club soda or seltzer. Garnish with half a Turbinado sugar rim and fresh mint.Options: Add fresh muddled blackberry or raspberry for a twist! Or try muddled strawberry and replace the mint with basil for a truly unique “Bojito.”

Shake and strain over ice. Top with club soda or seltzer.Garnish with a half spiced sugar rim (Turbinado sugar, cinnamon and nutmeg), a fresh pineapple wedge and fresh mint sprig.

Habanero Pineapple InfusionTake the rind off half of a fresh pineapple, and chop into pieces. Slice 1/2 to 1 fresh habanero pepper, wearing gloves. Place into 1 bottle of Montanya Platino Rum. Add the habanero in stages if concerned about the infusion being too spicy. If it gets too spicy, add more Montanya Platino Rum.

Break all spices into small pieces in a mortar and pestle (do not powder the spices or substitute a powdered version). Place all spices in a dry frying pan and toast until lightly smoking and fragrant (do not burn). Transfer to a sauce pan and add water and sugar. Bring to a boil and let simmer for 45 minutes. Transfer to a jar, refrigerate and chill for 2-3 days before straining off spices.

Habanero Pineapple InfusionTake the rind off half of a fresh pineapple, and chop into small pieces. Slice 1/2 to 1 fresh habanero pepper, wearing gloves. Remove seeds. Place all of the above into 1 bottle of Montanya Platino Rum. Add the habanero in stages if concerned about the infusion being too spicy. If it gets too spicy, add more Montanya Platino Rum.

Renegade

Glass: Pint Glass (chilled)

In Shaker:1/2 Lime2.5 oz Montanya Platino rumSt. Pauli Girl N/A Beer

Shake and strain into chilled pint glass. Pour St. Pauli Girl N/A Beer into Glass. Garnish with a lime wheel.